Easy Chicken and Biscuit Casserole Recipe for Busy Weeknights

This Chicken and Biscuit Casserole has become my go-to recipe for when I’m craving comfort food but don’t have hours to spend in the kitchen. With a creamy, savory chicken filling and fluffy biscuits baked to golden perfection, it’s the kind of dinner that makes everyone at the table happy. And the best part? It’s quick, simple, and uses ingredients you probably already have on hand.

Traditional chicken and biscuit dishes can take hours to make from scratch, but this version cuts the time down significantly without sacrificing flavor. Whether you’re juggling a busy weeknight or just want an easy dish that feels like a hug in a pan, this casserole is about to become a family favorite. Let me show you how it works.

Why This Chicken and Biscuit Casserole Is a Game-Changer

• Fast and fuss-free: Unlike traditional recipes that require making separate biscuit dough and filling from scratch, this recipe uses a shortcut dough that’s deliciously simple.
• Minimal cleanup: This one-pan wonder means fewer dishes for you to tackle later.
• Hands-off time: Bake it in the oven and let it do its thing while you go about your evening.
• Versatile: Swap in your favorite veggies or even pre-cooked rotisserie chicken to save even more time.
• Freezer-friendly: Make it ahead, freeze, and reheat for a stress-free dinner option anytime.

Equipment You’ll Need for This Chicken and Biscuit Casserole

To keep things simple, here’s what you’ll need to make this dish:

• Large skillet: Used for preparing the flavorful filling with chicken, veggies, and the creamy sauce.
• 9×13-inch baking dish: Perfect for layering the casserole and baking everything evenly.
• Mixing bowl: For stirring up the quick biscuit dough.
• Aluminum foil: Essential for that final bake where the biscuits stay tender while cooking through.

Don’t have a specific tool? No problem. A deep oven-safe dish or any skillet large enough will work just fine—this recipe is forgiving and flexible!

Simple Ingredients for Chicken and Biscuit Casserole

This recipe keeps it simple with pantry staples, so you don’t have to make a special trip to the store.

• Cooked chicken: Shredded rotisserie chicken or leftover roast chicken works perfectly here. It’s a great time-saver.
• Veggies: Onion, celery, carrots, and peas provide the classic chicken pot pie flavors. You could also use frozen mixed vegetables for convenience.
• Biscuit topping: Made with buttermilk baking mix, dried basil, and milk—it’s quick, savory, and perfectly complements the filling.
  
• Chicken broth: The base for a creamy sauce that ties everything together.

Feel free to swap in fresh or frozen veggies, dairy-free milk, or even gluten-free baking mix to suit your dietary needs.

Chicken and Biscuit Casserole at a Glance

• Servings: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Ingredients for Chicken and Biscuit Casserole

• ¼ cup butter
• ½ cup chopped onion
• ½ cup chopped celery
• ½ cup chopped baby carrots
• 2 cloves garlic, minced
• ½ cup all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 4 cups chicken broth
• 1 (10-ounce) can peas, drained
• 4 cups diced, cooked chicken
• Biscuit dough:
• 2 cups buttermilk baking mix
• 2 teaspoons dried basil
• ⅔ cup milk

How to Make Chicken and Biscuit Casserole

1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Melt butter in a large skillet over medium-high heat. Stir in chopped onion, celery, carrots, and garlic. Cook until softened, about 5 minutes.
3. Whisk in the flour, sugar, salt, basil, and pepper to form a roux. Slowly add chicken broth, stirring constantly until the mixture comes to a boil. Let it boil for 1 minute until thickened. Reduce the heat, stir in peas, and simmer for 5 minutes.
4. Mix the cooked chicken into the skillet and stir until everything is well combined. Transfer this mixture into the prepared baking dish.
5. In a mixing bowl, combine the baking mix and dried basil. Stir in the milk until it forms a dough. Divide this dough into 6-8 balls and flatten each into a circular shape.
6. Arrange the biscuits on top of the chicken filling. Bake uncovered for 30 minutes, then cover with foil and bake for an additional 10 minutes.
7. Serve hot and spoon the creamy chicken mixture over each biscuit.

Jake’s Tips for the Best Chicken and Biscuit Casserole

• Prep ahead: Dice your veggies and cook the chicken the night before to save time.
• Rotisserie chicken hack: Shredded grocery store rotisserie chicken works like magic here!
• Switch the baking mix: Want to save even more effort? Premade canned biscuits work great—just place them straight on top of the mixture.
• Storage tip: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Easy Chicken and Biscuit Casserole Variations

• Southwestern twist: Add diced green chiles, corn, and shredded cheddar cheese for a Tex-Mex vibe.
• Vegetarian version: Swap chicken for canned chickpeas and use vegetable broth.
• Leftover turkey option: Perfect for post-holiday meals—use turkey instead of chicken!
• “Clean out the fridge” version: Use whatever leftover veggies you have on hand. Mushrooms and green beans are fantastic options.

Chicken and Biscuit Casserole FAQs

Can I use premade biscuits?

Absolutely! Premade canned biscuits save even more time—just layer them over the filling and bake as directed.

Can I make this casserole ahead of time?

Yes! You can assemble the casserole up until adding the biscuits. Cover tightly and refrigerate overnight, then bake fresh the next day.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave or pop the whole dish in the oven at 350°F for 20-30 minutes, covered with foil.

Can I use frozen vegetables?

Of course! Frozen veggies work great—just thaw and drain them to avoid extra water in your filling.

Can I make this gluten-free?

Yes! Use a gluten-free baking mix for the biscuits and swap all-purpose flour with a gluten-free alternative like rice flour or cornstarch.

There you have it, my favorite Chicken and Biscuit Casserole. It’s fast, satisfying, and incredibly easy to customize. What’s your favorite time-saving kitchen hack? Share your tips in the comments below—I’d love to hear them!